Slow Cooker Spring Beef and Vegetable Stew

Don't wave goodbye to hearty stews just because winter is over. When lightened up with peas and fresh tarragon, even beef becomes a fitting choice for the season. If you prefer, swap out the egg noodles and serve with crusty bread.

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Ingredients

Yields:
4

Cal/Serv:
529

1
package frozen pearl onions

1
can diced tomatoes

2
medium carrots

3/4 c.
dry white wine

1 1/2 lb.
lean beef stew meat

Kosher salt and pepper

2 tbsp.
all-purpose flour

8 oz.
egg noodles

1 c.
frozen peas

1 tbsp.
fresh tarragon

Directions

Prep Time:
0:15

Total Time:
8:15

In a 5- to 6-qt slow cooker, combine the onions, tomatoes, carrots and wine.

Season the beef with 1/2 tsp each salt and pepper, then sprinkle with the flour; toss to coat. Add to the slow cooker and cook, covered, until the beef is tender and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high.

Twenty-five minutes before serving, cook the noodles according to package directions. Three minutes before serving, sprinkle the peas over the beef mixture and cook, covered, until heated through. Fold in the tarragon and serve over the noodles.

Tips & Techniques

Fold chopped tarragon into vinaigrette or other dressings or into egg, tuna or potato salad. Or try it with scrambled eggs and crumbled goat cheese.

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